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Archive for Organic

We first learned of Back To The Roots, an environmentally-focused start-up founded in Oakland, California by two Berkeley grads, when they sent us a Mushroom Farm two years ago. It’s a kit to grow mushrooms indoors that utilizes recycled coffee grounds.

The company has since created Water Garden, a device that sits over a fish tank and grows herbs; and Garden In A Can, their own version of herbs-in-a-can.

These are specialty products. But recently, the company launched another product that has a place in every kitchen.

It’s a delicious, whole-grain breakfast cereal, with the curiously generic name of Organic Stoneground Flakes.

They’re not exactly flakes, but shaped like tiny bowls. That adds to their charm; but whatever the shape, we love their flavor and the wholesome nutrition.

Organic Stoneground Flakes are our new favorite cereal!

Our new favorite cereal. Photo courtesy Back To The Roots.

WHAT’S IN THEM

Just three ingredients: organic wheat, a bit of sugar and a dash of salt.

The U.S.-grown, hard red spring wheat is 100% stoneground, the ancient milling process that preserves all the protein, fiber and flavor of the whole grain.

The cereal is non-GMO and has a whopping 40g of whole grain per serving, almost your daily requirement of 48g; along with 6g protein and 5g fiber. There’s just a pinch of salt, and a small amount of sugar that balances the flavors without tasting sweet.

MORE GOOD NEWS

Packaged in an easily recyclable milk carton, the “flakes” are a crunchy snack from the box, a dry cereal to top with milk or yogurt, a crunchy topping for fruit salad, an ingredient for trail mix.

An order of two 11-ounce boxes is $9.99 plus $2 shipping on the company website.

The product’s mission is to “pour it forward”: Every photo posted to Facebook.com/backtotheroots generates a donated box of Stoneground Flakes to an elementary school cafeteria.

Milwaukie, Oregon, founded in 1847 on the banks of the Willamette River and now a suburb of Portland, is also known as the the birthplace of the Bing cherry. But soon, it may be known as the birthplace of Dave’s Killer Bread.

Dave’s Killer Bread is “the best bread in the universe,” according to the company website.

While we might add other favorite breads in the tie for “best,” Dave’s Killer Bread is up there. It’s the #1, best-selling organic bread in the U.S.

The line of organic, Non-GMO Project Verified, vegan whole grain breads began 10 years ago with Blues Bread (with blue cornmeal). You can tell how much the locals love “DKB”: That original loaf has expanded to 14 different killer breads ranging in flavor and texture, plus dinner rolls and a whole grain cinnamon roll. The line now sold nationwide.

We tried samples of two varieties and are converts. This is the best seeded, whole grain bread we can imagine. We wouldn’t use anything else for sandwiches and toast.

You don’t have to give chocolate or cupcakes on Valentine’s Day. In fact, some people may prefer a less conventional gift. Think outside the [chocolate] box.

As a smaller gift to bring to pals at the office, we particularly like red berry jam. You can go for a pricey artisan brand, or look for an organic brand like Santa Cruz Organic Seedless Red Raspberry Fruit Spread.

We love raspberry jam, but not the seeds. So we were very happy to discover Santa Cruz Organic’s Seedless Red Raspberry Fruit Spread. Not only is it seedless, it’s thick and lush with raspberry flavor. As a fruit spread, it’s also lower in sugar than most raspberry jams (and 40 calories per tablespoon). You taste the fruit, not the cloying sugar. (Here’s the difference between fruit spreads, jam, preserves, etc.)

The fruit spreads are also made in Apricot, Blackberry Pomegranate, Concord Grape, Mango and Strawberry. In addition to being certified USDA Organic and Non-GMO, the line is certified kosher by OU. Look for it at natural food markets or online.

On the savory side, look for something red and spicy. It could be a jar of artisan arrabiata pasta sauce, or something as much fun as sriracha ketchup.

Lee Kum Kee, maker of terrific soy sauce, has added Sriracha Chili Ketchup to its line. It gives the ketchup lover another dimension of flavor and heat on burgers and fries, and in spreads and dips. We think it’s a great “guy gift.”

Look for it in the Asian products aisle at your supermarket, at Asian markets or online.

For a more generous gift, a bottle of red wine is always welcome, or a pink rosé.

Squeeze tubes of fruits and veggies are not just for kids. While they started out targeted to the junior set, moms and other adults started to enjoy the benefits of the easily portable, wholesome fruit and vegetable snacks.

So Plum Organics, which had been making products for kids, developed the Plum Vida line for grown-ups. The flavors are more complex and sophisticated, and the portions are larger. The five-ounce pouches can be kept in pockets, purses, lockers, glove compartments, desk drawers—pretty much anywhere.

Each pouch delivers a light, flavorful, refreshing and healthful snack, made entirely from organic fruits and vegetables with a hint of herbs and spices.

You can sip it from the pouch or mix it with hot tea or club soda. You can even use it as a sweet salad dressing (we added a splash of good vinegar). We eat it at room temperature, but on a hot summer day, you can chill it in the fridge.

Suddenly, everyone is talking about bone broth. Rich in nutrition, nourishing for body and soul, bone broth has long been used by cultures throughout the world for millennia, to sip straight or as cooking stock.

Yes, bone broth is an alternative to stock, a flavorful liquid made by slowly simmering chicken or turkey bones, cartilage and tendons (with some bits of meat). The difference is that while stock can be made in three or four hours, bone broth is simmered for 24 hours or more, extracting the maximum amount of nutrition from the bones.

Bone broth can be made from any type of animal bones, including fish. But Pacific Foods uses only the bones from organically raised, pastured or grass-fed animals. It is seasoned with onions, rosemary and apple cider vinegar.

The Bone Broth is available in six delicious flavors:

Organic Bone Broth Chicken

Organic Bone Broth Chicken with Ginger

Organic Bone Broth Chicken with Lemongrass

Organic Bone Broth Chicken Original

Organic Bone Broth Turkey

Organic Bone Broth Turkey with Rosemary, Sage & Thyme

A quick hot drink as well as a cooking ingredient, Pacific’s Bone Broth comes in six varieties. Photo courtesy Pacific Foods.

On a cold winter day like today, it more than hits the spot. And it’s a great base for leftovers: We variously added leftover barley, chicken, pasta, rice, shrimp and veggies to turn a cup of bone broth into a light meal.

Sold in eight-ounce cartons, it is a hearty drink to sip it by the cup. Pour from the carton and enjoy instead of coffee or tea.

Want to cook with it? It’s also sold in 32-ounce cartons. You can cook beans and legumes, pasta, rice and other grains in it for added protein and flavor, or use it as a base for soup. You can garnish plane bone broth with a splash of basil oil or chili oil.

Why bone broth? Why now?

According to a 2014 study by NDP Group, more than seven out of 10 consumers are looking to add more protein to their diets. With high protein, low calories and a myriad of reported wellness benefits, it’s in demand by health enthusiasts, Paleo diet practitioners and CrossFit-ers, many of whom have taken up the practice of making bone broth from scratch. (Want to make your own? Here’s a recipe. Note that we have seen comments that cage-raised chickens tend to produce stock that doesn’t gel as well. So try to find bones from organic or free-range poultry.)

Rich in amino acids and minerals and fat-free, the broth delivers 9 grams of protein per cup for only 355-40 calories. While the actual recipe simmers for days, you can enjoy this snack or first course in little more than 30 seconds.

nourishing for both your body and your soul. If you’re fighting off a cold or the flu, homemade bone broth is excellent for speeding healing and recuperation from illness.

Digestion. The gelatin in bone broth is a hydrophilic colloid that attracts and holds liquids, including digestive juices, thus supporting proper digestion

Pain. Bone broth contains chondroitin sulfates and glucosamine—the components of joint pain pills—plus other compounds from the boiled down cartilage. They reduce joint pain and inflammation. The amino acids in bone broth—arginine, glycine and proline—also have anti-inflammatory effects

Bone Health. Bone broth contains high amounts of calcium, magnesium and other nutrients that help with healthy bone formation.

THE DIFFERENCES BETWEEN BROTH, BONE BROTH, STOCK & MORE

If you’re wondering how bone broth fits into the broth pantheon that includes aspic, bouillon, consomme and stock, here’s the scoop:

Broth. Broth is typically made with meat and can contain a small amount of bones. It is typically simmered for a far shorter period of time—45 minutes to 2 hours. The result is very light in flavor and thin in texture, although rich in protein.

Aspic. Aspic is jellied broth made from meat or fish stock. It is refrigerated, where it becomes solid, like gelatin; then is cubed and used as a relish for meat, fish or vegetable dishes. Or, it is used as a filler mold that holds meat, fish or vegetables.

Bouillon. Bouillon is a clear, thin broth made typically by simmering chicken or beef in water with seasonings. It can be consumed in this state, or used as a base for other dishes, sauces, etc. Bouillon can be made from mixed sources, e.g. chicken and vegetables. Bouillon (not to be confused with bouillon cubes) is a stock that is strained, and then served as a clear soup. It can be enhanced with other flavors—for example, sherry, herbs and spices—and this is the key difference between bouillon and plain broth.

Stock. Stock is typically made with bones and can contain a small amount of meat that adheres to the bones. The bones are often roasted before simmering, which improves the flavor. Stock is typically simmered for a longer time than broth, 3 to 4 hours. The result is rich in minerals and gelatin and more flavor than broth, extracted from the longer cooking time.

Consommé. Consommé is a clear liquid made by clarifying stock for a more elegant presentation. Typically, egg whites are added to the stock; the cloudy particles in the stock attach themselves to the egg whites and rise to the surface, where they are skimmed off. The word means “consumed” or “finished” in French, indicating a more finished soup than a stock or a broth. In classic French cuisine, a bowl of consommé was often served at the beginning of a meal.

Bone broth. Like stock, bone broth is typically is made with bones and the small amount of meat adhering to them. As with stock, bones are typically roasted first to improve the flavor of the broth. The key difference is that bone broth is simmered for a much longer time, 24 hours or more. This long cooking time helps to extract the maximum amount of minerals and other nutrients from the bones.

Genmaicha, pronounced gen-my-cha with a hard “g,” is one of our favorite green teas.

The flavor of the sencha green tea base is secondary to the nutty, toasty flavor of kernels of toasted and popped brown rice that scattered among the tea leaves.

The name translates as “brown rice tea”; it is also called roasted rice tea and popcorn tea, because a few grains of the rice invariably pop during the roasting process and resemble popcorn. To further confuse matters, different American tea packagers bestow names of their own. At Mighty Leaf it’s Kyoto rice tea; at Numi it’s toasted rice tea.

The good news is that this tea, which for a long time was only available loose, can now be found in tea bags. And people who want to drink green tea for its health benefits, but don’t like the grassy and vegetal flavors, can try it and possibly really enjoy the nutty flavor (from the roasted rice).

As a stocking stuffer or small gift, you can buy a box for as little as $5.49, on Amazon.com.

ABOUT GENMAICHA TEA

Genmaicha was originally drunk by poor Japanese. The rice was used as a filler and reduced the price of the tea; which is why it is also known as the “people’s tea.” Today it is enjoyed by everyone.

Genmaicha is also sold with matcha (powdered green tea) added to it, called matcha-iri genmaicha (literally, “genmaicha with added powdered tea”). The flavor is often stronger and the color more green than pale yellow green of regular genmaicha. Rishi sells an organic version.

Paul Newman would not be happy. The guardians of the Newman’s Own Organics brand have been playing fast and loose.

The Newman’s Own food brand was founded by actor Paul Newman and author A.E. Hotchner in 1982. Its purpose was to generate money for charity: The company gives 100% of the after-tax profits from the sale of its products to the Newman’s Own Foundation, which distributes it to various educational and charitable organizations.

In 1993, Newman’s daughter Nell Newman founded Newman’s Own Organics as a division of the company. Created to produce only organic foods, it became a separate company in late 2001. Father and daughter posed for the photograph on the label.

Now, the USDA has called out Newman’s Own Organics and some other companies for selling products that do not qualify for the use of the word “organic” on the front panel. Consumers are being misled by the word “organic” or “organics” in the brand names, while the products are not organic-compliant.

Unless a food product is certified organic, according to the regulations of the USDA’s National Organic Program (NOP), it cannot display, overtly, the word “organic” on the front panel of the product.

“Pa” would not be pleased. Photo courtesy Newman’s Own Organics.

The investigation began in 2010 when a not-for-profit group, The Cornucopia Institute, filed a complaint against Newman’s ginger cookies, asserting that these and other products the company markets had labels such as “made with organic wheat and sugar,” but that many of the more expensive ingredients were not in fact organic.

“When products qualify for the ‘Made With Organic Ingredients’ label, it means they have a minimum of 70% organic content,” stated Mark A. Kastel, Codirector of the Cornucopia Institute. “Newman’s Own Organics ginger cookies didn’t even contain organic ginger when we did our initial investigation in 2010. That’s what I call misleading!”

A small percentage of products under the Newman’s Own Organics name actually are certified organic. Most are manufactured with the lowest permissable amount of organic ingredients, 70%, and qualify for the “Made With Organic” labeling category, the third of three tiers (the best is “100% Organic,” followed by “Organic,” which requires 95% organic ingredients).

“Other brands of organic cookies that have to compete on store shelves with Newman’s, such as Country Choice, go to the effort and expense to procure organic ginger and all other available organic ingredients, and present a product of true integrity to the consuming public,” said Kastel.

As a result of the Institute’s efforts, the USDA released new guidelines yesterday, called “Use of Brand or Company Names Containing the Word ‘Organic’.”

The Cornucopia Institute, through research and investigations on agricultural and food issues, provides needed information to family farmers, consumers and other stakeholders in the good food movement and to the media. Efforts support economic justice for the family-scale farming community, backing ecologically produced local, organic and authentic food.

New Petite Crème, a creamy yogurt alternative without the tang of yogurt. Photo courtesy Stonyfield.

The category of Greek yogurt has exploded in the U.S. Is there anyone who isn’t eating it? The Greek category accounts for 47% of all U.S. yogurt sales.

Yes! A large enough number of people don’t care for the tang, such that Stonyfield, a subsidiary of French dairy giant Danone (of Dannon yogurt fame) that specializes in organic yogurt, has introduced a product to capture their business:

Called Petite Crème (PEH-tee CREHM), it’s a French dairy product called fromage frais (fresh cheese), known in Germany and elsewhere as quark.

Fromage frais is high-moisture-content, unaged cheese: drained, coagulated milk (simple lactic set curd) intended to be eaten within days of its production. It is most popularly eaten for breakfast or with fruit for dessert. In the U.S., it is waiting to step right in where the yogurt-averse fear to tread.

Fromage frais has a creamy, soft texture and fresh, sweet flavor, although the fromage frais cheeses of the U.S. are less flavorful than those made in other countries from unpasteurized milk (U.S. law requires all cheeses aged fewer than 60 days to be made of pasteurized milk to eliminate potentially harmful bacteria; pasteurization kills off friendly, tasty bacteria in the process).

Petite Crème has the consistency of yogurt without the tang and debuts in seven flavors:

Belle Blueberry

La Vie en Strawberry

Mon Cherry Amour

Ooh La La Peach

Plain & Simple

Strawberry-Banana Ménage

Vive la Vanilla!

The Stonyfield line is certified kosher by OU.

The all-organic ingredients include cultured pasteurized nonfat milk, sugar, cream, cornstarch, vanilla or other flavors and guar gum. What’s missing? Live and active cultures, like Lactobacillus bulgaricus and Streptococcus thermophilus.

In yogurt, the cultures ferment the milk, causing the thickening. With Petite Creme, cornstarch and guar gum (a bean-based powder) the job.

The nutritional content is similar to Greek yogurt: 10g protein per 5.3 ounce cup.

For the plain variety, calories per 5.3 ounce serving are 100, 30 from fat, with 5g sugar that is the lactose in the milk.

A fruit flavor, such as Strawberry, has 30 calories, 25 from fat, and 15 g sugar.

We recently had the opportunity to taste all the flavors and have two personal favorites: Mon Cherry Amour, with intense black cherry flavor, and Plain & Simple, the original fromage frais.

Be sure to try the plain version as well as the fruit flavors. Photo courtesy Stonyfield.

ABOUT CHEESE RECIPES

Fromage frais, quark, yogurt: What’s the difference? Cheese and yogurt* are made from a common ingredient—milk. But depending on how that milk is handled, thousands of different recipes result.

Cheese is produced from milk due to the activity of special dairy bacteria and the action of rennet. These act on the proteins in milk, causing them to coalesce into a gel-like curd which is the beginning of cheese.

Milk type and butterfat level

Amount and type of cultures (bacteria)

Amount of rennet

Added moisture (water)

Time and temperature at which the milk is heated

Brining time and additives (beer or wine, for example)

Size of the cut curds

Length of time stirred

How the whey is removed

How the rind is treated

Ripening time

Minor changes in any of these areas can have a dramatic affect on the final product.

*Yogurt is not a fresh cheese. The definition of cheese requires rennet. Even though yogurt has a texture very similar to fromage frais and quark, there is no rennet in yogurt. Rennet coagulates the milk, causing it to separate into solids (curds) and liquid (whey). Curds and whey exist separately even in fresh cheeses like fromais frais, where they are not visible to the naked eye.

For breakfast on the go and better snacking, we’ve been enjoying Cascadian Farm’s new chewy granola bars in Peanut Butter Chocolate Chip and Honey Roasted Nut.

Most varieties of Cascadian Farm granola bars (and other granola bar brands) contain 2-4 grams of protein. The new protein bars use organic pea protein to amp up the level to 9 grams. (You can’t taste the pea protein, a hot new ingredient used in better brands.)

The texture is great—not dry, like some protein bars.

And they’re very filling, standing in for a light meal on a busy day.

Both flavors are delicious, although we admit a preference for Peanut Butter Chocolate Chip.

One of the country’s leading brands of organic foods with some 75 different products, Cascadian Farm is a real place: a working farm founded 40 years ago on a stretch of land next to the Skagit River in the Cascade Mountains of Washington. It became a pioneer in converting conventional farms to organic.

From cereals and granola bars to spreads and relishes to frozen fruits, vegetables and juices, it’s a wonderful line, delivering delicious, better-for-you foods in a sustainable manner.